This is the fifth day of the new cheese. The blue is now all over the crust and the crust will now wrinkle and the cheese inside will shrink sligtly and the crust will change colour over the next two weeks.

I have already needle it as some later cheesemakers advocate needling inside three days and it doesn't seem to do the cheese anyharm in fact it may accelerate the veining but it will not accelerate the flavour which only comes with time.